SPAGHETTI SQUASH BOATS WITH SPICY MARINARA AND MOZZARELLA

Serves: 4

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SPAGHETTI SQUASH BOATS WITH SPICY MARINARA AND MOZZARELLA

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

For Meatless Monday Meals or as a vegetarian side dish, this is my favorite Winter comfort food. Make your own sauce or start with a store-bought marinara and accentuate it with caramelized onions and mushrooms and toasted garlic slices.

Ingredients

• 2 whole small spaghetti squash
• 3 tablespoons extra virgin olive oil
• 1 small sweet yellow onion, diced
• 2 cups sliced cremini or button mushrooms
• 2 garlic cloves, sliced thinly
• 1/2 teaspoon red pepper flakes
• 3 cups homemade or store-bought tomato sauce
• 1 teaspoon granulated sugar
• 1/2 cup freshly grated Parmesan cheese
• 2 balls mozzarella cheese, sliced into 6 slices each
• fresh basil leaves for garnish
• Salt and freshly ground Pepper

Instructions

1. Cook the spaghetti squash either by roasting it in the oven or in your microwave. For the oven method, cut the squash in half lengthwise and scrape out the seeds. Place the squash halves cut side down on a baking sheet. Pour water onto the baking sheet to come up 1/4-inch. Roast at 350 F for 45 minutes or until the squash is tender when pierced with a knife. To microwave, the squash, cut lengthwise and place the cut side down on a microwave-safe plate. Pour 1/4-inch of water onto the plate. Microwave for 12 to 15 minutes or until cooked through.
2. Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté, stirring often, until golden and beginning to caramelize about 10 minutes. Add the tablespoon of butter along with the mushrooms and increase the heat to medium-high. Sauté the mushrooms and onion for 3 minutes, stirring often. Add the garlic and red pepper flakes and sauté for 1 minute more. Add the tomato sauce and sugar and season with salt and pepper. Bring to a simmer and cook for 5 minutes to melt the flavors.
3. To assemble the squash boats, allow the squash to cool slightly, then use a fork to remove the "spaghetti" strands. Place the squash strands in a mixing bowl, add the Parmesan cheese, and season with salt and pepper.; toss well Put the seasoned squash back into the squash skins (boats) and top with a few spoonfuls of the tomato sauce. Place three slices of mozzarella cheese on top of the sauce. Repeat with the remaining boats.
4. Set the oven to broil. Place the spaghetti squash boast under the broiler. Broil for 5 minutes or until the cheese is melted & golden brown. Garnish with basil and serve.

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